Baked apple and cinnamon pancake
3 eggs
75ml whole milk
50ml double cream
50g butter
60g plain flour
1 teaspoon ground cinnamon
30g icing sugar plus more for dusting
1 eating apple, quartered, cored and thinly sliced.
1 tablespoon castor sugar
Set the oven to 200oc.
Warm the milk and cream until lukewarm.
Blend the eggs in a jug blender or in a jug with an immersion blender for 2 minutes – they should be foamy. Melt 25g of the butter. With the blender still going blend in the lukewarm milk and cream and then the butter. Blend in the flour, cinnamon and icing sugar to a smooth batter.
Heat the remaining butter in an oven proof frying pan or terracotta baking dish until melted. Pour in the batter. Arrange the apples on the surface and sprinkle over the castor sugar.
Bake until puffed and golden – about 20 minutes. Dust with more icing sugar and serve hot with cream or icecream.
